Instant Pot Stuffed Peppers

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/23/21
Instant Pot Stuffed Peppers

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 8 mins
Natural Release: 5 mins
Total: 33 mins
Servings: 4 servings
Nutrition Facts (per serving)
623 Calories
35g Fat
29g Carbs
48g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 623
% Daily Value*
Total Fat 35g 44%
Saturated Fat 15g 74%
Cholesterol 189mg 63%
Sodium 1245mg 54%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 17%
Total Sugars 10g
Protein 48g
Vitamin C 53mg 265%
Calcium 389mg 30%
Iron 6mg 34%
Potassium 1190mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffed bell peppers have long been considered American comfort food. These Instant Pot stuffed peppers are ready in fewer than 45 minutes, making them a dish you can enjoy even on the busiest of days. Serve these stuffed peppers with a fresh salad and garlic bread

There's no pre-cooking required in this quick and easy pressure cooker version, so it's best to use lean or extra-lean ground beef. You can partially cook the ground beef and drain it if you like—just let the mixture cool slightly before you combine it with the egg and the remaining ingredients.

The cooking and natural release times total about 13 minutes, and you will need to plan on an additional 10 to 12 minutes for pressure buildup.

Ingredients

  • 5 medium bell peppers, or 4 large

  • 1 pound lean ground beef

  • 1/2 cup cooked rice

  • 1/2 cup onion, finely chopped

  • 2 clove garlic, minced

  • 1 plum tomato, diced

  • 1/4 cup Parmesan cheese

  • 1 tablespoon tomato paste

  • 1 (15-ounce) jar marinara sauce

  • 1 large egg

  • 2 tablespoons breadcrumbs

  • 1/2 teaspoon kosher salt

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1 teaspoon Worcestershire sauce

  • 2 tablespoons parsley, chopped, plus more for optional garnish

  • 6 ounces mozzarella cheese, sliced or shredded

  • Fresh basil, thinly sliced, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Instant Pot Stuffed Peppers ingredients

    The Spruce / Diana Chistruga

  2. Slice the tops off the bell peppers. Remove the seeds and carefully scrape out the white veins. Chop some of the tops for the filling.

    Slice the tops off the bell peppers, and cut into small pieces

    The Spruce / Diana Chistruga

  3. In a large bowl, combine the ground beef with the cooked rice, chopped pepper tops, onion, minced garlic, diced tomato, Parmesan cheese, tomato paste, 1/3 cup of the tomato sauce, the beaten egg, breadcrumbs, salt, basil, oregano, Worcestershire sauce, and 2 tablespoons of chopped parsley. Mix the ingredients until well blended. Stuff the pepper shells with the mixture.

    bell peppers with the meat mixture in the peppers

    The Spruce / Diana Chistruga

  4. Add 2/3 cup of water to the Instant Pot and place a trivet (with handles) or baking sling in the pot. Arrange the stuffed peppers on the trivet and pour the remaining tomato sauce over them.

    stuffed peppers in and instant pot

    The Spruce / Diana Chistruga

  5. Lock the lid in place and turn the steam release valve to the sealing position. Select the pressure cook or manual function (high pressure) and set the time to 8 minutes.

    Instant Pot steam valve in the sealing position.

    The Spruce / Diana Chistruga

  6. When the time is up, wait for 5 minutes and then turn the steam release valve to the venting position to release any remaining pressure before removing lid.

    stuffed bell peppers in an Instant Pot

    The Spruce / Diana Chistruga

  7. Top each of the peppers with a generous amount of mozzarella cheese and place the lid back on for a minute or two, or just long enough to melt the cheese.

    stuffed bell peppers with cheese on top

    The Spruce / Diana Chistruga

  8. Remove the peppers and trivet and set aside. Choose the sauté function and simmer the liquids for about 5 minutes to reduce slightly. Taste and adjust the seasonings. Serve the peppers with the reduced sauce and garnish with thinly sliced basil leaves or chopped fresh parsley.

    pepper sauce simmering in an Instant Pot

    The Spruce / Diana Chistruga

Recipe Variations

  • For a lighter alternative, make the stuffed peppers with ground turkey.
  • Lower the carb count by using cauliflower "rice" in the meat mixture and omit the breadcrumbs.